Healthy pina colada cake (sugar free)

The calculation is for a 14 cm (5.5 inch) cake.

For the biscuit:

• Eggs 3 pcs
• Sweetener 45 g
• Almond flour 30 g
• Corn starch 10 g
• Coconut butter 15 g

1. Warm the oven up to 175C (347F).
2. Whip the eggs until light foam appears; add the sweetener. Whisk until fluffy and glossy.
3. Sift the flour, and add the starch; stir the dough with a silicone spatula (not for long), and pour in the coconut butter. Stir the dough.
4. Pour it into a mold, and bake in the oven for 40 minutes. Check the readiness with a toothpick, it must be dry and have no dough pieces on it.
5. Cool the sponge cake upside down on a wire rack; wrap it in plastic wrap, and refrigerate for at least 6 hours.

For the pineapple mousse:

• Soft cottage cheese 70 g | 2.45 oz
• Puree 120 g | 4.25 oz
• Sweetener 6 g | 0.20 oz
• Gelatin 8 g | 0.30 oz
• Lemon juice 8 g | 0.30 oz

1. Pour the gelatin with cold water, and leave it for 10 minutes.
2. Heat the pineapple puree to 60C (140F), and dissolve the gelatin in it; add the rest of the ingredients, and whip with a blender or a mixer.
3. Pour the mousse into a 10-12 cm (3.9 to 4.7 inch) mold, and put it in the freezer for 2 hours.

For the pineapple confit:

• Puree 150 g | 5.30 oz
• Gelatin 6 g | 0.20 oz
• Sweetener 5 g | 0.20 oz
• Lemon juice 10 g | 0.35 oz

1. Pour the gelatin with cold water, and leave it for 10 minutes.
2. Heat the pineapple puree until hot, and dissolve the gelatin in it; add the sweetener (to taste) and the lemon juice.
3. Pour the confit into a 10-12 cm (3.9 to 4.7 inch) mold, and put it in the freezer for 2 hours.

For the custard:

• Cottage cheese 400 g | 14.10 oz
• Coconut milk 150 g | 5.30 oz
• Sweetener to taste (8 g) | to taste (0.30 oz)

1. Punch the cottage cheese with a blender.
2. Whip everything with a mixer, and place the custard in a pastry bag.

For the lactose-free option:

Combine the coconut cream (400 g | 14.10 oz) – only the thick part from the can – with the sweetener, and whip with a mixer for 2 minutes. The custard is ready!